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Chicken Spaghetti Recipe

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4.2 from 5 reviews

This comforting Chicken Spaghetti casserole combines tender cooked chicken, perfectly al dente spaghetti, creamy mushroom soup, sharp cheddar cheese, and a blend of flavorful vegetables and seasonings. Baked until bubbly and golden, it’s a hearty and satisfying dish perfect for family dinners or make-ahead meals.

Ingredients

Chicken and Broth

  • 1 cut up fryer chicken (to yield 2 cups cooked chicken meat)
  • 2 cups reserved chicken broth from cooking the chicken

Pasta

  • 3 cups spaghetti, uncooked and broken into 2-inch pieces

Main Mixture

  • 2 cans cream of mushroom soup
  • 3 cups grated sharp cheddar cheese, divided
  • 1/4 cup finely diced green pepper
  • 1/4 cup finely diced onion
  • 1 (4-ounce) jar diced pimentos, drained
  • 1 teaspoon Lawry’s Seasoned Salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste

Instructions

  1. Prepare Chicken: Cook one cut up fryer chicken thoroughly, then pick out the meat to yield 2 cups of cooked chicken.
  2. Cook Spaghetti: Using the reserved cooking broth from the chicken, cook spaghetti pieces until al dente, being careful not to overcook.
  3. Combine Ingredients: In a large bowl, mix the cooked spaghetti with cooked chicken, 2 cans cream of mushroom soup, 2 cups grated sharp cheddar cheese, diced green pepper, diced onion, drained diced pimentos, Lawry’s Seasoned Salt, cayenne pepper, and salt and pepper to taste.
  4. Assemble Casserole: Transfer the mixture to a casserole pan and evenly spread it out. Top with the remaining 1 cup of sharp cheddar cheese.
  5. Bake: Bake uncovered at 350°F (175°C) for 45 minutes until the casserole is bubbly and the cheese topping is melted and golden. If the cheese on top begins to over-brown, cover loosely with foil to prevent burning.
  6. Storage Options: You can freeze the uncooked casserole covered for up to six months, refrigerate it covered for up to two days, or bake it immediately following the above instructions.

Notes

  • Be careful not to overcook the spaghetti; it should be al dente to avoid a mushy texture.
  • If you want less heat, adjust cayenne pepper to lower amount or omit entirely.
  • This casserole freezes well for convenient future meals.
  • Cover the casserole with foil during baking if cheese browns too quickly.

Find it online: https://marthatasty.com/chicken-spaghetti-recipe/